Solid foam products and methods of making the same

ABSTRACT

An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims priority to and the benefit of U.S. ProvisionalApplication No. 62/300,356 filed Feb. 26, 2016 and U.S. ProvisionalApplication No. 62/318,313 filed Apr. 5, 2016, which are herebyincorporated by reference in their entirety.

FIELD OF THE INVENTION

This application is directed to solid foam products and methods ofmaking the same. More particularly, the present invention is directed toan edible solid foam product, an enhanced beverage, and methods ofmaking the same.

BACKGROUND OF THE INVENTION

A whipping agent promotes the formation and stabilization of a foam. Avariety of different molecules may be used as whipping agents for foodproducts, including fats, oils, proteins, and surfactants. Solid foamsmay be created either by whipping before water removal, drying, andcooking or by foaming after water removal, cooking, and drying.Commercial food products in the form of a foam include whipped cream,marshmallows, and meringue. Butterfat serves as a whipping agent inwhipped cream, while gelatin is the typical whipping agent inmarshmallows, and the albumin of egg whites usually serves as thewhipping agent in meringues. Meringues are an example of a solid foamcreated by whipping before water removal, cooking, and drying.

Commercially-available foams prepared using one or more non-modifiedproteinaceous ingredients as the whipping agent are not readily solublein aqueous liquids, inhibiting their usage as beverage enhancers. Mostof the beverage enhancers that are currently commercially available arein the form of either a powder or a syrup. Typically, proteins in theirnative state are not functional as foaming agents, especially proteinsobtained from plants. In order to make a protein functional for itsemulsion, solubility, and foaming ability, the protein must typically bechemically altered by enzymes or other another chemical treatment.

Most proteins are known to denature after heating and/or drying.Denaturation reduces their water-solubility, as the hydrophobic groupsare exposed by the denaturing. This makes these proteins unsuitable forrapid disintegration in an aqueous medium, even if they might otherwisebe used as a whipping agent. The heating and aqueous extraction ofcertain legumes, however, such as during a canning process, selectivelyisolates certain water-soluble proteins that remain useful aswater-soluble whipping agents.

Aeration and vacuum expansion of hard candy includes processing a candymass to a specific low moisture content, aerating the candy mass to adesired level, subjecting the aerated candy mass to a high vacuum in avacuum tube or a vacuum oven chamber, and cooling the vacuum-expandedcandy. The edible, soluble solid foam final product contains an alteredair cell and bubble structure.

It would be desirable to provide a fast-disintegrating solid foambeverage enhancer having a pleasant flavor to enhance the taste of abeverage using a plant-based protein composition free of enzymatic orchemical modification as the whipping agent.

It would be desirable to provide a fast-disintegrating solid foambeverage enhancer having a pleasant flavor to enhance the taste of abeverage without having a whipping agent.

BRIEF DESCRIPTION OF THE INVENTION

Exemplary embodiments are directed to air-stable, fast-disintegratingsolid foams.

Certain exemplary embodiments employ a proteinaceous whipping agentderived from a plant source. Certain exemplary embodiments employ anatural, non-modified protein composition as a whipping agent in aformulation to produce an edible, stable solid foam. A highly functionallegume protein composition with foamability is selectively extractedwithout having to chemically or enzymatically alter the protein at amolecular level.

Certain exemplary embodiments produce an edible, stable solid foamwithout any whipping agent through a vacuum expansion process.

Among the advantages of certain exemplary embodiments is that additionof the edible, stable solid foam to a beverage results in rapiddisintegration of the stable solid foam in the beverage to form anenhanced beverage with an improved taste relative to the unenhancedbeverage.

Among the advantages of certain exemplary embodiments is that additionof the edible, stable solid foam to a beverage results in rapiddisintegration of the stable solid foam in the beverage to form anenhanced beverage with an enhanced nutritional value relative to theunenhanced beverage. In some embodiments, nutrient delivery is providedeither by fortifying the formulation or enclosing a nutrient-densepowder in the center of the foam.

Among the advantages of certain exemplary embodiments is that edible,stable solid foam products are provided that rapidly disintegrate evenin cold beverages while also enhancing the beverage by delivering asuitable taste and sweetness.

Other features and advantages of the present invention will be apparentfrom the following more detailed description of exemplary embodimentsthat illustrate, by way of example, the principles of the invention.

DETAILED DESCRIPTION OF EXEMPLARY EMBODIMENTS

In an embodiment, a food product includes an air-stable edible solidfoam that disintegrates in the presence of an aqueous liquid. Theair-stable edible foam includes at least one proteinaceous whippingagent derived from a plant source and at least one sweetener.

In another embodiment, a food product includes an air-stable ediblesolid foam that disintegrates in the presence of an aqueous liquid. Theair-stable edible solid foam includes a sweetener including sugar in anamorphous state and at least one flavoring agent. The air-stable ediblesolid foam is free of a whipping agent.

In another embodiment, a method of making an air-stable edible solidfoam product includes whipping a foamable mixture including at least oneproteinaceous whipping agent derived from a plant source, at least onesweetener, and at least one flavoring agent to form a foamed mixture,and baking the foamed mixture to form the air-stable edible solid foamproduct.

In another embodiment, a method of making an air-stable edible solidfoam product includes mixing and heating a composition including asweetener including sugar, water, and at least one flavoring agent toform an expandable mixture. The method also includes pulling theexpandable mixture to incorporate air into the expandable mixture,vacuum expanding the expandable mixture at a temperature above a glasstransition temperature of the expandable mixture to form the ediblesolid foam product, and cooling the air-stable edible solid foam productto below the glass transition temperature and then releasing a vacuum onthe edible solid foam product.

In another embodiment, a method of enhancing a beverage includescontacting a solid foam beverage enhancer including at least onesweetener and at least one flavoring agent to the beverage anddisintegrating the solid foam beverage enhancer in the beverage within apredetermined period of time.

In some embodiments, a foamable mixture includes a proteinaceouswhipping agent derived from a plant source, a sweetener, a flavoringagent, and, optionally, a coloring agent. The whipping agent allows themixture to be whipped or foamed into a stable solid foam. The sweetenerand the flavoring agent provide an improved taste to an enhancedbeverage relative to the unenhanced beverage. The optional coloringagent provides the enhanced beverage with a predetermined color afterthe foam beverage enhancer disintegrates in the beverage.

As used herein, “disintegration” refers to the breakup of themacroscopic structure of a product after contact with an aqueous liquid.In other words, disintegration is complete upon the earlier of when theproduct has either completely dissolved in the liquid or the originalmacrostructure has been substantially completely compromised. As suchfor a solid foam product, disintegration time refers to the amount oftime it takes for the solid foam product to become essentiallyfoam-free, as a result of breaking up of the structure into foam-freeparticles and/or dissolving in the aqueous liquid, after contact withthe aqueous liquid.

The whipping agent, the sweetener, the flavoring agent, and the optionalcoloring agent, when present, are preferably selected to provide astable foam beverage enhancer that rapidly disintegrates in a liquidwater-based beverage. The liquid water-based beverage may have atemperature anywhere in the range of cold (below room temperature downto a freezing temperature) to around room temperature to hot (above roomtemperature up to a boiling temperature) at the time at which the stablefoam beverage enhancer is added to the beverage. In some embodiments, acold beverage is in the range of about 33° F. to about 50° F. (1° C. toabout 10° C.), alternatively about 36° F. to about 45° F. (about 2° C.to about 7° C.), alternatively about 36° F. to about 41° F. (about 3° C.to about 5° C.), or any range or sub-range therebetween. In someembodiments, a room-temperature beverage is in the range of about 60° F.to about 80° F. (about 16° C. to about 27° C.), alternatively about 65°F. to about 75° F. (about 18° C. to about 24° C.), or any range orsub-range therebetween. In some embodiments, a hot beverage is in therange of about 140° F. to about 212° F. (about 60° C. to about 100° C.),alternatively about 149° F. to about 194° F. (about 65° C. to about 90°C.), alternatively about 158° F. to about 176° F. (about 70° C. to about80° C.), or any range or sub-range therebetween. Liquid water-basedbeverages for use with a foam beverage enhancer may include, but are notlimited to, water, milk, coffee, tea, acid-based beverages, carbonatedbeverages, non-alcoholic blended beverages, or juices.

Foams are an already diluted system (diluted with a gas) and solidcomponents of the foam become even further diluted upon disintegrationin a beverage. As a result, a relatively high concentration of sweetenerand flavoring components may be required in the foamable mixture toachieve the desired level of enhancement, particularly for use in coldbeverages. A challenge overcome in accordance with exemplary embodimentsis providing a stable foam beverage enhancer that provides thecomponents of the foam in sufficient amounts to achieve the desiredeffect to the enhanced beverage while still being able to form andsubsequently maintain a stable foam structure.

In some embodiments, stable, fast disintegrating solid foams consist ofa foamable mixture containing only the whipping agent and sucrose. Thepresence of a coloring agent, a flavoring agent, and/or additionalsweeteners may be added to help provide the desired enhancement to theenhanced beverage. However, these ingredients may tend to decrease thequality, stability, and disintegration rate of the produced solid foamand may be formulated for addition separate from the foam. Foams inaccordance with exemplary embodiments disintegrate in a target beveragequickly, preferably in about 60 seconds or less, more preferably inabout 30 second or less, and preferably leaving behind no residue.

Because the rate of disintegration increases with increasing temperatureof the beverage, stable solid foam beverage enhancers disintegrate muchmore quickly when the target beverage is a hot beverage, such as hotwater, coffee, or tea, than when the target beverage is a cold beverage,such as cold water or cold milk. Exemplary embodiments still achieverapid disintegration even in cold beverages.

In some embodiments, all of the constituents of the beverage enhancerare combined and provided as part of a stable solid foam, with thestable solid foam having at least a predetermined minimum disintegrationrate in a target beverage. In other situations, it is not practical toachieve a predetermined minimum disintegration rate with all of theconstituents being provided in a stable solid foam. In such embodiments,the predetermined minimum disintegration rate is achieved by leaving atleast some or at least a portion of any foam-destabilizing ordisintegration-slowing constituents out of the pre-foam mixture.

In such embodiments, the desired remainder of the foam-destabilizing ordisintegration-slowing constituents may be added to the target beverageas a separate component or may be provided as a coating on part or allof the stable solid foam. The separate component is preferably either apowder or a liquid but may have an alternative solid form, such as apill or tablet. The fast-disintegrating stable solid foam and theseparate disintegration-slowing constituents may be added at separatetimes or at the same time to the beverage to achieve at least apredetermined minimum disintegration rate. The components may remainseparate or be present in a combined state as a single unit includingboth the foam and the disintegration-slowing constituents, which mayinclude the coloring agent, the flavoring agent, or both. Thepredetermined minimum disintegration rate preferably causes the stablesolid foam and the separate component, if present, to disintegratewithin 60 seconds in the target beverage.

In some embodiments, the stable solid foam has a predetermined shape. Insome embodiments, the predetermined shape has a high surfacearea-to-volume ratio and/or a low density to maximize the disintegrationrate of the stable solid foam in the beverage. In some embodiments, thesurface of the solid foam is textured, such as with openings or holes,to increase the surface area-to-volume ratio of the solid foam. In someembodiments, the predetermined shape is provided by placing the foam ina mold prior to baking the foam, such that the stable solid foam takesthe shape of the mold. In some embodiments, the predetermined shape isthe shape of a product logo, company logo, or the shape of anotherobject associated with the foam product, the beverage, or the companyproviding the beverage or the solid foam beverage enhancer.

Foam beverage enhancers preferably include ingredient combinations andamounts that include one or more selected proteins derived from anatural source as a whipping agent. The optional flavoring and/orcoloring, when present, are preferably also derived from naturalsources. In some embodiments, a water-soluble natural flavoringcomponent of a flavor that is typically fat-soluble may be developed andused as the flavoring agent in a water-soluble foam product.

The whipping agent preferably includes an aqueous protein-containingextract of one or more cooked legumes. In some embodiments, the aqueousprotein extract is the liquid from commercially canned legumes. In someembodiments, the aqueous protein extract is obtained by rapidly boilingor simmering the legumes in water. The legumes may be soaked in thewater prior to heating to reduce the heating time to obtain the aqueousprotein extract. The optimal legume-to-water ratio for extraction maydepend on the type of legume, how much water is allowed to boil offduring extraction, and the desired concentration of the extract. Whileincreasing the relative amount of water increases the yield of extractedproteins, it also leads to a more dilute protein extract, so there is abalance between extraction efficiency and extract concentration inselecting a legume-to-water ratio. When starting with a dry legume, thelegume-to-water ratio by weight for protein extraction may be in therange of about 25:75 to about 75:25, alternatively in the range of about25:75 to about 50:50, alternatively in the range of about 50:50 to about75:25, or any range or sub-range therebetween. In some embodiments, thelegume-to-water ratio and extraction conditions are selected such thatthe moisture content of the aqueous protein extract by weight is in therange of about 80% to about 99%, alternatively about 85% to about 95%,alternatively about 90% to about 95%, or any range or sub-rangetherebetween.

While the aqueous protein extract of chickpeas (“aquafaba”) was found toproduce the most rapidly disintegrating stable solid foams, the aqueousprotein extract of other legumes, such as lentils, also produced solublestable solid foams. Other legumes may also provide an extract that isuseful to create foam structures. Other legumes as aqueous proteinextract sources may include, but are not limited to, alfalfa, asparagusbeans, asparagus peas, baby lima beans, black beans, black-eyed peas,black turtle beans, Boston beans, Boston navy beans, broad beans,Cannellini beans, chili beans, cranberry beans, dwarf beans, Egyptianbeans, Egyptian white broad beans, English beans, fava beans, fieldpeas, French green beans, great northern beans, green beans, green andyellow peas, kidney beans, licorice, lima beans, Madagascar beans,Mexican black beans, Mexican red beans, molasses face beans, mung beans,mung peas, mungo beans, navy beans, pea beans, peanuts, Peruvian beans,pinto beans, red beans, red clovers, red eye beans, red kidney beans,rice beans, runner beans, scarlet runner beans, small red beans, snowpeas, southern peas, sugar snap peas, soybeans, wax beans, whiteclovers, white kidney beans, and white pea beans. In some embodiments, anon-legume-based aqueous protein extract may be used as a whippingagent. An aqueous protein extract of potatoes performed well as awhipping agent but the resulting foam did not disintegrate as rapidly asdesired in an aqueous beverage.

Samples of aquafaba and a lentil extract were tested to determine theirwater content, protein content, protein molecular weight (by sodiumdodecyl sulfate electrophoresis), and amino acid profile. Aquafaba, asused herein, refers to any aqueous protein extract of chickpeas. Theaquafaba sample was about 90.4% water and about 1.62% protein, byweight, whereas the lentil extract sample was about 96.6% water andabout 0.95% protein, by weight.

Although the lentil protein extract and the aquafaba both served as goodwhipping agents and both produced a water-soluble stable solid foam, thelentil foam was observed to disintegrate more slowly than the aquafabafoam in aqueous beverages under the same conditions. Aggregatedhigh-molecular-weight proteins that form due to inter-moleculardisulphide bonds after the process of heating may lose theirfunctionality, because their solubility is decreased in aqueous systems.The molecular weight of aquafaba proteins ranged from about 9 kDa toabout 74 kDa, which is relatively small for proteins, and the reducedsample showed a similar molecular weight profile to the non-reducedsample. The lentil protein extract showed some high-molecular-weightprotein constituents in the non-reduced lentil extract sample that weresignificantly less prevalent in the reduced lentil extract sample.Without wishing to be bound by theory, these high-molecular-weightprotein constituents are likely the result of protein aggregation causedby disulfide bond formation during heating, and the relatively lowamounts of these in legume protein extracts may be the reason for theobserved foaming ability and water solubility of legume proteinextracts, helping to create foams that can be baked and still be solublein aqueous beverages. Further, the substantial lack of theseconstituents in aquafaba may be the reason for the observed rapidsolubility of aquafaba-based solid foam products in aqueous beverages.

The amino acid composition analysis of the aquafaba sample showed afunctional protein extract that was rich in electrically-charged aminoacids (arginine, glutamic acid, lysine, and aspartic acid). Heating thelegumes in water selectively extracts these proteins high in this classof amino acids, which are functional for foaming and rapiddisintegration after the heat treatment. Legumes tend to have proteinsthat are lower in sulfur-containing amino acids than other sources.Sulfur-containing proteins aggregate upon heating, decrease in theirsolubility and foaming capacity. For example, meringue made from eggwhites is not soluble in water, because the albumin denatures uponbaking and forms aggregates due to the high amounts of sulfur-containingamino acids in albumin.

Whipping may be performed by agitation of a whippable composition in anunlimited amount of air. Alternatively, whipping may be performed byinjecting a predetermined amount of air in a given amount of a whippablecomposition.

In some embodiments, the sweetener includes at least one sugar. Sugar ispreferably added to provide body and skeleton to the foam. In someembodiments, the sugar is sucrose. Other sweeteners, which may benatural or artificial sweeteners, may optionally alternatively be addedor alternatively be added to further increase the sweetness of theenhanced beverage. These other sweeteners may include, but are notlimited to, sucralose, stevia, aspartame, saccharin, acesulfamepotassium, or combinations thereof. Such sweeteners may include one ormore high-intensity sweeteners. These high-intensity sweeteners mayinclude, but are not limited to, saccharin, aspartame, acesulfamepotassium, sucralose, neotame, advantame, or combinations thereof.

Coloring agents and flavoring agents may optionally also beincorporated. In some embodiments, the coloring agents and flavoringagents are preferably obtained from natural sources. The flavoringagents are preferably selected to be non-fat based and to have a minimumnegative effect on the foam structure.

Foams are preferably formed and then dried in an oven at a lowtemperature to create stable solid foamed structures and textures. Thesedried foams, when brought into contact with aqueous liquids, quicklydisintegrate in the aqueous liquid to form a drinkable beverage.

The foamable mixture preferably includes a whipping agent and asweetener in a weight ratio in the range of 55:45 to 70:30,alternatively in the range of 60:40 to 65:35, or alternatively at aratio of about 70:40 based on the whipping agent being about 90%moisture and about 2% protein, by weight. The ratio may be different ifa more concentrated or less concentrated whipping agent is used. Thewhipping agent is preferably an aqueous protein-containing extract. Insome embodiments, the sweetener is a sugar. In some embodiments, thesugar is sucrose. In other embodiments, a quickly-disintegratingmaterial may be used in place of the sugar.

The foamable mixture may also or alternatively include one or more highintensity sweeteners in a total amount in the range of about 0.5% wt %to about 1.5 wt %, alternatively in a total amount in the range of about1.0 wt % to about 1.2 wt %, alternatively in a total amount of about 1wt % or more, or alternatively in a total amount of about 1 wt %. Insome embodiments, the alternative or additional sweetener is sucralose,stevia, aspartame, saccharin, acesulfame potassium, or a combination oftwo or more of these.

The foamable mixture may also include one or more flavoring agents in atotal amount in the range of about 0.1 wt % to about 3 wt %,alternatively in a total amount in the range of about 2.3 wt % to about2.7 wt %, alternatively in a total amount of about 2.5 wt % or more, oralternatively in a total amount of about 2.5 wt %.

The foamable mixture may optionally also include one or more coloringagents in a total amount in the range of about 0.5 wt % to about 1.5 wt%, alternatively in a total amount in the range of about 1.0 wt % toabout 1.2 wt %, alternatively in a total amount of about 1 wt % or more,or alternatively in a total amount of about 1 wt %. These amounts,however, may vary based on the concentration of the flavoring agent orcoloring agent being used, with a desired outcome being an enhancedbeverage with a predetermined flavor enhancement or a predeterminedcolor provided by the solid foam product.

As previously discussed, the ability to obtain a stable foam containingsuch relatively high amounts of sweetener and flavoring, as well ascoloring agents, desired to impart an adequate level of enhancement,particularly to cold beverages, was unexpected and surprising.

In some embodiments, no modified proteins or artificially-designedwhipping agents are used. In some embodiments, vacuum expansion is usedto produce an edible solid foam without a whipping agent. Vacuumexpansion provides greater ingredient flexibility in terms of type andamount of flavoring agent and coloring agent, as there is no need tomaintain a solid foam from a whipping stage through a baking stage. Thevacuum expansion process provides an amorphous sugar structure withincreased surface area that disintegrates quickly in a liquid beverage.In some embodiments, a vacuum-expandable composition includes noingredients other than one or more sweeteners, a small amount of water,one or more coloring agents, and one or more flavoring agents. In someembodiments, an edible solid foam contains no flour, no starch, and nofat beyond any amounts that may be in the coloring agents or theflavoring agents.

In some embodiments, the vacuum expansion process includes the followingsteps. At least one sweetener is mixed with water and the mixture isheated to a temperature in the range of about 290° F. to about 300° F.(about 143° C. to about 149° C.), alternatively about 295° F. (about146° C.), preferably in an open kettle. The at least one sweetenerpreferably includes sucrose and at least one sugar syrup and may alsoinclude at least one high-intensity sweetener. Sugar syrups include, butare not limited to, corn syrup, rice syrup, tapioca syrup, potato syrup,and combinations thereof. A coloring agent may be added before or duringheating, and a flavoring agent is preferably added during heating. Afterall of the ingredients have been heated and mixed together, the heatingpreferably continues until the mixture reaches a predetermined moisturecontent or consistency. The open kettle allows incorporation of some airand/or water vapor in the mixture during heating.

The liquid mixture is then cooled while optionally worked until apredetermined texture and viscosity is reached where the mixture isstill semi-soft and not too sticky. In some embodiments the liquidmixture may be cooled and/or worked on a tempering table having acontrolled surface temperature, such as about 160° F. (about 71° C.).Additional air is then preferably incorporated into the mixture, eitherby hand or with an automated candy puller. In some embodiments, themixture is pulled for a predetermined amount of pulling time by anautomated candy puller. In some embodiments, an amount of pulling isselected to achieve at least a predetermined disintegration rate of thesolid foam product in a predetermined beverage. In some embodiments, apredetermined amount of pulling time to achieve at least a predetermineddisintegration rate in the solid foam product is in the range of about10 to about 45 seconds, alternatively about 10 to about 25 seconds,alternatively about 10 to about 20 seconds, alternatively about 15 toabout 20 seconds, alternatively about 13 to about 17 seconds,alternatively about 10 seconds, alternatively about 15 seconds,alternatively about 20 seconds, or any value, range, or sub-rangetherebetween.

The molten mass is then formed into a rope shape and passed through adie chain or drop-rolled to form a predetermined desired shape. In someembodiments, the desired shape is a spherical ball. The spherical ballspreferably have a diameter of about half an inch (about 1.3 cm). Thespherical balls are directed to a vacuum oven set in the range of about130° F. to about 190° F. (about 54° C. to about 88° C.), alternativelyabout 140 to about 170° F. (about 60° C. to about 77° C.), alternativelyabout 150° F. to about 160° F. (about 66° C. to about 71° C.),alternatively at about 155° F. (about 68° C.), or any value, range, orsub-range therebetween depending on the composition of the sphericalballs, for about 10 minutes, at which time a vacuum is applied until apredetermined size or moisture content is achieved, typically afterabout 10 minutes. The temperature is decreased to below the glasstransition temperature, which is typically about 110° F. (about 43° C.),and then the vacuum is slowly released until atmospheric pressure isreached. The resulting edible solid foam has a diameter about twice thediameter and about eight times the volume of the spherical balls priorto vacuum expansion.

In some embodiments, the ingredients for the vacuum-expandable mixtureinclude at least one sweetener in the range of about 85% to about 99% byweight, water in the range of about 0.1% to about 8% by weight, at leastone flavoring agent in the range of about 0.5% to about 2% by weight,and optionally at least one coloring agent in the range of 0 to about 5%by weight. In some embodiments, the at least one sweetener includessucrose in the range of about 48% to about 65% by weight, a secondsweetener in the range of about 30% to about 35% by weight, andoptionally a high-intensity sweetener in the range of about 0 to about2% by weight. In some embodiments, the second sweetener is corn syrup.In some embodiments, the high-intensity sweetener is stevia. Theseamounts, however, may vary based on the concentration of the flavoringagent or coloring agent being used, with a desired outcome being anenhanced beverage with a predetermined flavor enhancement or apredetermined color provided by the solid foam product.

In some embodiments, the ingredients for the vacuum-expandable mixtureinclude at least one sweetener in the range of about 65% to about 90%,alternatively about 75% to about 85%, alternatively about 77% to about83%, by weight, water in the range of about 5% to about 15%,alternatively about 7% to about 12%, by weight, at least one cocoa inthe range of about 5% to about 15%, alternatively about 8% to about 12%,by weight, and optionally chocolate flavoring in the range of 0 to about5%, alternatively about 1% to about 4%, alternatively about 2% to about4%, alternatively about 2.5% to about 3.5%, by weight. In someembodiments, the at least one sweetener includes sucrose in the range ofabout 40% to about 55%, alternatively about 45% to about 55%,alternatively about 47% to about 52%, by weight, a second sweetener inthe range of about 25% to about 35%, alternatively about 28% to about33%, by weight, and optionally a high-intensity sweetener in the rangeof about 0 to about 2%, alternatively about 0.25% to about 1%, byweight. In some embodiments, the second sweetener is corn syrup oranother liquid syrup. In some embodiments, the high-intensity sweeteneris stevia. These amounts, however, may vary, with a desired outcomebeing an enhanced beverage with a predetermined flavor enhancement or apredetermined color provided by the solid foam product.

In some embodiments, the predetermined disintegration rate is achievedby delivering the solid foam beverage enhancer to the beverage withoutstirring. In some embodiments, stirring or another form of mixing isused to increase the disintegration rate of the solid foam beverageenhancer in the beverage.

In some embodiments, one or more edible solid foam products including atleast one proteinaceous whipping agent derived from a plant source areused in combination with one or more edible solid foam product with nowhipping agent to enhance a beverage.

The edible solid foam product may have any shape, including, but notlimited to, spherical, substantially spherical, oblong, cubical,substantially cubical, rectangular, or irregular. In some embodiments,the shape may be provided in part or in whole by a mold or by removingportions of the edible solid foam product after it is formed. The ediblesolid foam product preferably has at least one dimension that is about 1cm (about 0.4 in) or greater, alternatively about 1 cm to about 5 cm(about 0.4 in to about 2 in), alternatively about 1 cm to about 3 cm(about 0.4 in to about 1.2 in), alternatively about 1.5 cm to about 2.5cm (about 0.6 in to about 1 in), or any value, range, or sub-rangetherebetween.

Although the edible solid foams have mostly been described as beverageenhancers, such edible solid foams may alternatively be applied to othermoisture-containing products and may be ingested in other manners aswell. Such alternatives may include, but are not limited to, eating themincorporated as part of a solid food, such as a cookie or a crisp, oreating them by themselves, such as by allowing them to disintegrate inthe mouth to provide a sensory pleasure. In some embodiments, the ediblesolid foams are added to cake batter or cookie batter to add a flavor tothe batter before baking. The foam may be added in an amount based onthe flavor or color intensity desired. This leads to cookies and cakeswith different flavors and colors.

In other embodiments, an oral delivery foam includes an optionalwhipping agent, a sweetener, an oral agent, an optional flavoring agent,and an optional coloring agent. The oral delivery foam rapidlydisintegrates in the mouth to deliver the oral agent to the mouth. Theoral agent may be any component desirably delivered to the oral cavity,including, but not limited to, a breath freshener, a dental treatmentsuch as a fluoride composition, or a pharmaceutical drug such as ananesthetic, an antihistamine, or an analgesic.

EXAMPLES

The invention is further described in the context of the followingexamples which are presented by way of illustration, not of limitation.

In Examples 1-8, the ingredients were added to a commercial mixer(Hobart Corporation, Troy, Ohio) and then mixed with a spatula todisintegrate the sucrose and coloring agent. The mixture was thenwhipped in the commercial mixer on speed 3 for about 10 minutes or untilstiff peak was reached. The foam was then piped onto a sheet tray linedwith parchment paper. The foam was baked on the parchment paper in anoven set at 200° F. (93° C.) until completely dried, generally taking inthe range of about 30 minutes to about 2 hours.

Example 1

Example 1 was made by combining 70 g of aquafaba (61% by weight), 40 gof sucrose (35% by weight), 1.2 g sucralose (1% by weight), 1.3 g ofvegetable juice liquid color (1% by weight), and 2.9 g naturalstrawberry flavoring (3% by weight). The aquafaba contained about 90%water and about 2% protein, by weight. The combined ingredients werewhipped to form a foam. The foam was piped onto a tray and baked to forma reddish, stable, baked solid foam.

The solid foam was added to 250-mL milk at a refrigerated temperature ofabout 40° F. to about 32° F. (about 4° C. to about 0° C.). The foamdisintegrated quickly to form a strawberry-flavored beverage.

Example 2

Example 2 was made by combining 70 g of aquafaba (61% by weight), 40 gof sucrose (35% by weight), 1.2 g sucralose (1% by weight), 1 griboflavin phosphate (1% by weight), and 2.9 g natural pineappleflavoring (3% by weight). The aquafaba contained about 90% water andabout 2% protein, by weight. The combined ingredients were whipped toform a foam. The foam was piped onto a tray and baked to form a stable,baked solid foam.

The solid foam was added to 250-mL milk at a refrigerated temperature ofabout 40° F. to about 32° F. (about 4° C. to about 0° C.). The foamdisintegrated quickly to form a yellowish, pineapple-flavored beverage.

Example 3

Example 3 was made by combining 70 g of aquafaba (61% by weight), 40 gof sucrose (35% by weight), 1.2 g sucralose (1% by weight), 1.3 gvegetable juice liquid color (1% by weight), and 2.9 g natural mixedberry flavoring (3% by weight). The aquafaba contained about 90% waterand about 2% protein, by weight. The combined ingredients were whippedto form a foam. The foam was piped onto a tray and baked to form astable, baked solid foam.

The solid foam was added to 250-mL milk at a refrigerated temperature ofabout 40° F. to about 32° F. (about 4° C. to about 0° C.). The foamdisintegrated quickly to form a purplish, mixed berry-flavored beverage.

Example 4

Example 4 was made by combining 70 g of aquafaba (61% by weight), 40 gof sucrose (35% by weight), 1.2 g sucralose (1% by weight), coloringagent, and 2.9 g natural blood orange flavoring (3% by weight). Theaquafaba contained about 90% water and about 2% protein, by weight. Thecombined ingredients were whipped to form a foam. The foam was pipedonto a tray and baked to form a stable, baked solid foam.

The solid foam was added to 250-mL milk at a refrigerated temperature ofabout 40° F. to about 32° F. (about 4° C. to about 0° C.). The foamdisintegrated quickly to form an orange-tinged, orange-flavoredbeverage.

Most commercially-available chocolate flavor is fat-soluble and,therefore, is difficult to incorporate in foam applications, asfat-soluble components may collapse the foam. Accordingly, water-solublenatural chocolate flavors were used for Examples 5-8 and which did notcollapse the foam.

Example 5

Example 5 was made by combining 70 g of aquafaba (61% by weight), 40 gof sucrose (35% by weight), 1.2 g sucralose (1% by weight), coloringagent, and 2.9 g natural chocolate flavoring (3% by weight). Theaquafaba contained about 90% water and about 2% protein, by weight. Thecombined ingredients were whipped to form a foam. The foam was pipedonto a tray and baked to form a stable, baked solid foam.

The solid foam was added to 250-mL milk at a refrigerated temperature ofabout 40° F. to about 32° F. (about 4° C. to about 0° C.). The foamdisintegrated quickly to form a brownish, chocolate-flavored beverage.

Example 6

Example 6 was made by combining 70 g of aquafaba (62% by weight), 40 gof sucrose (36% by weight), 1.0 g Tasteva® (Tate & Lyle LLC, London, UK)stevia sweetener (0.9% by weight), caramel coloring agent 1 g (0.9% byweight), and 0.2 g liquid chocolate flavoring (0.2% by weight). Theaquafaba contained about 90% water and about 2% protein, by weight. Thecombined ingredients were whipped to form a foam. The foam was pipedonto a tray and baked to form a stable, baked solid foam.

The solid foam was added to a 250-mL beverage and disintegrated in bothmilk and water in less than 90 seconds to form a brownish, slightlychocolate-flavored beverage. The milk and the water were at arefrigerated temperature of about 40° F. to about 32° F. (about 4° C. toabout 0° C.).

Example 7

Example 7 was made by combining 70 g of aquafaba (62% by weight), 40 gof sucrose (36% by weight), 1.0 g Tasteva® (Tate & Lyle LLC, London, UK)stevia sweetener (0.9% by weight), caramel coloring agent 1 g (0.9% byweight), and 0.2 g chocolate cake flavoring (0.2% by weight). Theaquafaba contained about 90% water and about 2% protein, by weight. Thecombined ingredients were whipped to form a foam. The foam was pipedonto a tray and baked to form a stable, baked solid foam.

The solid foam was added to a 250-mL beverage and disintegrated in milkin less than 60 seconds and water in less than 90 seconds to form abrownish, chocolate-flavored beverage. The milk and the water were at arefrigerated temperature of about 40° F. to about 32° F. (about 4° C. toabout 0° C.).

Example 8

Example 8 was made by combining 70 g of aquafaba (62% by weight), 40 gof sucrose (36% by weight), 1.0 g Tasteva® (Tate & Lyle LLC, London, UK)stevia sweetener (0.9% by weight), caramel coloring agent 1 g (0.9% byweight), and 0.6 g chocolate cake flavoring (0.5% by weight). Theaquafaba contained about 90% water and about 2% protein, by weight. Thecombined ingredients were whipped to form a foam. The foam was pipedonto a tray and baked to form a stable, baked solid foam.

The solid foam was added to a 250-mL beverage and disintegrated in waterat a refrigerated temperature of about 40° F. to about 32° F. (about 4°C. to about 0° C.) in less than 90 seconds to form a brownish,chocolate-flavored beverage.

In Examples 9-11, all of the ingredients were mixed together and cookedto about 295° F. (146° C.) on a stovetop. No acid was included in theingredients, but acid may be added to provide a tart flavor and inhibitsugar crystallization, which decreases disintegration time. A droproller was then used to form ball-shaped pieces of a desired size forhard candy. The ball-shaped hard candy pieces were then placed an ovenfor vacuum expansion. The candy was heated and expanded in the oven setat 155° F. (68.3° C.) for about 10 minutes on pans lined with crinkledaluminum foil. The edible solid foams of Examples 9-11 had a density inthe range of 0.23 to 0.36 g/cm³ (0.13 to 0.21 oz/in³).

Example 9

Example 9 was made by combining 541.46 g (54.15% by weight) sucrose,332.7 g (33.3% by weight) corn syrup, 105.39 (10.5% by weight) water,5.37 g (0.54% by weight) brown food coloring, 5.00 g (0.50% by weight)liquid chocolate flavoring, and 10.07 g (1.01% by weight) stevia.

Example 9 was an amorphous solid that disintegrated in less than oneminute in milk at a refrigerated temperature of about 40° F. to about32° F. (about 4° C. to about 0° C.).

Example 10

Example 10 was made by combining 533.04 g (53.27%) sucrose, 332.7 g(33.2%) corn syrup, 105.39 (10.5% by weight) water, 5.37 g (0.54%) brownfood coloring, 13.42 g (0.50%) powder chocolate flavoring, 10.07 g(1.01%) stevia, and 0.7 g (0.07%) vanilla.

Example 10 was an amorphous solid that disintegrated in less than oneminute in milk at a refrigerated temperature of about 40° F. to about32° F. (about 4° C. to about 0° C.).

Example 11

Example 11 was made by combining 540.82 g (54.08%) sucrose, 332.7 g(33.3%) corn syrup, 105.39 (10.5% by weight) water, 5.37 g (0.54%) brownfood coloring, 10.0 g (1.0%) liquid chocolate flavoring, 5.01 g (0.50%)stevia, and 0.7 g (0.07%) vanilla.

Example 11 was an amorphous solid that disintegrated in less than oneminute in milk at a refrigerated temperature of about 40° F. to about32° F. (about 4° C. to about 0° C.).

Example 12

Equal amounts by weight of sucrose and high maltose corn syrup weremixed with water and cooked at about 295° F. (146° C.), followed bycooling on a tempering table set at 160° F. (71° C.), followed by anoptional pulling with an automated puller, followed by drop rolling,followed by vacuum expansion. No acid was included in the ingredients.The candy was heated and vacuum expanded in the vacuum oven set at 155°F. (68° C.) for about 10 minutes on pans lined with crinkled aluminumfoil. To determine the effect of open kettle cooking on thedisintegration time of the vacuum-expanded product, cooking occurredeither under vacuum or in an open kettle. No pulling was used withvacuum-cooked samples. To determine the effect of pulling on thedisintegration time of the vacuum-expanded product, open kettle cookedsamples were either not pulled at all, pulled for 15 seconds, or pulledfor 45 seconds.

Average values of certain properties of the resulting samples are shownbelow in Table 1. For each sample type, the values shown in Table 1reflect an average of ten samples. Vacuum cooked samples with no vacuumexpansion (VC), open kettle cooked samples with no pulling and no vacuumexpansion (OKC), open kettle cooked samples with 15 seconds of pullingand no vacuum expansion (OKC15), and open kettle cooked samples with 45seconds of pulling and no vacuum expansion (OKC45) were tested fordensity and diameter. Vacuum cooked and vacuum expanded samples (VCE),open kettle cooked and vacuum expanded samples with no pulling (OKCE),open kettle cooked and vacuum expanded samples with 15 seconds ofpulling (OKC15), and open kettle cooked and vacuum expanded samples with45 seconds of pulling (OKC45) were tested for density, diameter,disintegration time (DT) in water at room temperature of about 68° F. toabout 77° F. (about 20° C. to about 25° C.), and disintegration time inmilk at room temperature of about 68° F. to about 77° F. (about 20° C.to about 25° C.). The specific density was calculated as the ratio ofthe density of the vacuum-expanded sample to the density of the sampleprior to vacuum expansion. The expansion ratio was calculated as theratio of the volume of the vacuum-expanded sample to the volume of thesample prior to vacuum expansion.

TABLE 1 Properties of Test Samples Expansion DT in DT in DensitySpecific ratio Diameter water milk Sample (g/mL) density (V/V) (mm) (s)(s) VC 1.68 13.44 VCE 1.60 0.95 1.02 13.63 1380 3300 OKC 1.65 13.17 OKCE0.42 0.25 3.71 24.47 56.6 48.1 OKC15 1.61 13.31 OKC15E 0.26 0.16 5.5423.19 3.9 5.7 OKC45 1.35 13.21 OKC45E 0.22 0.16 4.62 21.93 18.0 94.6

Vacuum cooking produced virtually no air incorporation into the sample,as indicated by the high density of the sample (VC) prior to vacuumexpansion and the very little amount of expansion by vacuum expansion(VCE). Open kettle cooking produced a lower density of the sample priorto vacuum expansion (OKC), which further reduced the density withincreased pulling times (OKC15, OKC45). The vacuum-cookedvacuum-expanded samples (VCE) had much longer disintegration timesrelative to the open kettle-cooked vacuum-expanded samples (OKCE,OKC15E, OKC45E). Fifteen seconds of pull time (OKC15E) unexpectedlysignificantly decreased the disintegration time of the sample in bothwater and milk relative to no pulling (OKCE) and to 45 seconds ofpulling (OKC45E). Fifteen seconds of pulling provided disintegrationtimes of 3.9 seconds in water and 5.7 seconds in milk, compared to 56.6seconds in water and 48.1 seconds in milk with no pulling and 18.0seconds in water and 94.6 seconds in milk with 45 seconds of pulling.

Without being bound by theory, it is believed that both the amount ofincorporated air and the average pore size of the incorporated air in asolid foam product affect the disintegration rate of the solid foamproduct. It is also believed that as the pulling time is increased,although the amount of incorporated air increases, promoting fasterdisintegration, the size of the incorporated air bubbles decreases,reducing the rate at which the aqueous liquid enters the pores andleading to slower disintegration. Furthermore, it is believed thatoptimal channels of an optimal dimension were formed at an intermediatepull time (between 0 and 45 seconds in Example 12) due to partial airbubble coalescence, which enhanced the uptake of the aqueous medium intothe matrix through capillary action.

Example 13

Twelve formulations using various syrups or cocoa powders were used toform a vacuum expanded hard candy beverage enhancer. The ingredients andamounts are listed in Table 2 for each of eight syrup formulations andfour cocoa formulations. The syrup ingredients were high maltose (HM)corn syrup (S1), tapioca syrup (S2), brown rice syrup (S3), agave syrup(S4), inverted sugar syrup (S5), honey (S6), coconut sugar (S7), anddate sugar (S8). The cocoa ingredients were agglomerate cocoa-powder(C1), lecithinated cocoa (C2), natural cocoa (C3), and alkalized cocoapowder (C4).

For each formulation, all of the ingredients in Table 3 were mixed andcooked to about 295° F. (about 146° C.). A drop roller was used tocreated spherical pieces that were then vacuum-expanded in an oven. Forthe vacuum expansion, the candy was placed on pans lined with crumpledaluminum foil and was heated and expanded for about 10 minutes at anoven temperature of about 155° F. (about 68° C.).

TABLE 2 Syrup/Cocoa Hard Candy Beverage Enhancer Ingredients (wt %)Formulation S1-S6 S7 S8 C1-C4 Syrup or Cocoa 33.7 51.4 46.2 10.0 Sucrose55.1 3.6 3.1 49.5 High maltose Corn Syrup — 33.8 30.8 30.6 Water 10.710.7 19.4 9.6 Stevia 0.5 0.5 0.5 0.5

Out of the syrups tested, HM corn syrup (S1), tapioca syrup (S2) andbrown rice syrup (S3) produced the best results and cooked and formed avacuum expanded hard candy with a fast disintegration rate. The agave(S4), inverted sugar (S5), and honey (S6) formulation experienced slightdeflation during expansion. The date sugar (S8) was unsuccessful andresisted dissolving while being cooked, instead forming a grainy mass inthe pot. All cocoa powder (C1-C4) formulations were successful atdelivering a good chocolate taste and pigment to milk.

Example 14

Six formulations including alkalized cocoa powder were tested in avacuum expanded hard candy beverage enhancer. All formulations had thesame amounts of sucrose, high-maltose (HM) corn syrup, and stevia, asshown in Table 3. The amounts of water and alkalized cocoa powder orchocolate flavoring varied. For each formulation, all of the ingredientsin Table 3 except for the stevia were mixed and cooked on a stovetop toabout 295° F. (about 146° C.). The stevia was then added while graduallydecreasing the temperature. The resulting hard candy was pulled for 15seconds; Formulas A-E were mechanically pulled and Formula F wasmanually pulled. A drop roller was used to created spherical pieces ofthe hard candy. The spherical pieces were then vacuum-expanded in anoven. For the vacuum expansion, the candy was placed on pans lined withcrumpled aluminum foil and was heated and expanded for about 10 minutesat an oven temperature of about 155° F. (about 68° C.). Thedisintegration times in Table 3 are for disintegration in milk at arefrigerated temperature of about 40° F. to about 32° F. (about 4° C. toabout 0° C.).

TABLE 3 Hard Candy Beverage Enhancer Ingredients (wt %) andDisintegration Time (sec) Formulation A B C D E F Sucrose 49.4 49.4 49.449.4 49.4 49.4 HM Corn Syrup 30.2 30.2 30.2 30.2 30.2 30.2 AlkalizedCocoa Powder 5.0 10.0 15.0 10.0 10.0 10.0 Chocolate flavoring 0 0 0 1.03.0 5.0 Water 15.0 10.0 5.0 9.0 7.0 5.0 Stevia 0.4 0.4 0.4 0.4 0.4 0.4Disintegration Time 26 30 >60 >60 30 25

While the foregoing specification illustrates and describes exemplaryembodiments, it will be understood by those skilled in the art thatvarious changes may be made and equivalents may be substituted forelements thereof without departing from the scope of the invention. Inaddition, many modifications may be made to adapt a particular situationor material to the teachings of the invention without departing from theessential scope thereof. Therefore, it is intended that the inventionnot be limited to the particular embodiment disclosed as the best modecontemplated for carrying out this invention, but that the inventionwill include all embodiments falling within the scope of the appendedclaims.

What is claimed is:
 1. A food product comprising an air-stable ediblesolid foam that disintegrates in the presence of an aqueous liquid, theair-stable edible solid foam comprising at least one proteinaceouswhipping agent derived from a plant source and at least one sweetener.2. The food product of claim 1, wherein the at least one sweetenercomprises sugar.
 3. The food product of claim 1 further comprising atleast one coloring agent, at least one flavoring agent, or both.
 4. Thefood product of claim 1, wherein the at least one proteinaceous whippingagent comprises an aqueous protein extract of a legume.
 5. The foodproduct of claim 4, wherein the aqueous protein extract comprisesaquafaba.
 6. The food product of claim 1, wherein the air-stable ediblesolid foam consists of the at least one proteinaceous whipping agentderived from a plant source and the at least one sweetener.
 7. A foodproduct comprising an air-stable edible solid foam that disintegrates inthe presence of an aqueous liquid, the air-stable edible solid foamcomprising a sweetener including sugar in an amorphous state and atleast one flavoring agent, the air-stable edible solid foam being freeof a whipping agent.
 8. The food product of claim 1 or 7, wherein theair-stable edible solid foam has a predetermined minimum disintegrationtime of less than 60 seconds in a target beverage.
 9. The food productof claim 8 wherein the target beverage has a temperature of 10° C. orless.
 10. The food product of claim 7, wherein the air-stable ediblesolid foam product includes no acid ingredient.
 11. The food product ofclaim 7 further comprising at least one coloring agent.
 12. The foodproduct of claim 1 or 7 including cocoa.
 13. The food product of claim12, further comprising chocolate flavoring.
 14. The food product ofclaim 7 comprising in the range of about 65% by weight to about 90% byweight sweetener.
 15. The food product of claim 14, the sweetenercomprising sucrose in the range of about 40% by weight to about 55% byweight.
 16. The food product of claim 15, comprising a second sweetenerin the range of about 25% by weight to about 35% by weight.
 17. The foodproduct of claim 16, wherein the second sweetener is a liquid syrup. 18.A method of making an air-stable edible solid foam product comprising:whipping a foamable mixture comprising at least one proteinaceouswhipping agent derived from a plant source, at least one sweetener, andat least one flavoring agent to form a foamed mixture; and baking thefoamed mixture to form the air-stable edible solid foam product. 19.(canceled)
 20. (canceled)
 21. The method of claim 18, wherein the atleast one proteinaceous whipping agent comprises an aqueous proteinextract of a legume.
 22. The method of claim 21, wherein the aqueousprotein extract comprises aquafaba.
 23. (canceled)
 24. A method ofmaking an air-stable edible solid foam product comprising: mixing andheating a composition comprising a sweetener including sugar, water, andat least one flavoring agent to form an expandable mixture; pulling theexpandable mixture to incorporate air into the expandable mixture;vacuum expanding the expandable mixture at a temperature above a glasstransition temperature of the expandable mixture to form the air-stableedible solid foam product; and cooling the air-stable edible solid foamproduct to below the glass transition temperature and then releasing avacuum on the air-stable edible solid foam product.
 25. (canceled) 26.The method of claim 24, wherein the air-stable edible solid foam productincludes no whipping agent.
 27. The method of claim 24, wherein theair-stable edible solid foam product includes no acid ingredient. 28.(canceled)
 29. (canceled)
 30. The method of claim 24 wherein thecomposition further comprises a second sweetener in addition to sugar,the second sweetener comprising a liquid syrup.
 31. (canceled) 32.(canceled)
 33. (canceled)
 34. The food product of claim 1 includingcocoa.